Don’t panic! Making your own pizza dough and sauce is easy…and both can be made ahead of time! so that when it’s grill time, you are cool, calm and collected and ready for all the compliments!
Hands-on Time: 20 minutes | Total Time: 2 hours, 25 minutes | Servings: 8 to 12 | Difficulty: Easy
- 1½ cups all-purpose flour
- 1½ cups whole-wheat flour
- 2¼ tsp. (¼ oz. package) active dry yeast
- 1 cup warm water
- 2 Tbsp. olive oil
- 1 tsp. sugar
- 1½ tsp. salt
- Combine the flours in a small bowl to blend and set aside.
- Combine the yeast, water, oil, sugar and salt in a large bowl; whisk together and let sit for 5 minutes. Add 1½ cups of the flour blend and mix with a spoon to incorporate.
- Add 1 more cup of the flour, reserving ½ cup. Lightly dust your hands with flour to prevent sticking, and then mix ingredients.
- Transfer dough to a lightly floured work surface and knead for 5-10 minutes. Add flour from remaining ½ cup as necessary to form a smooth, elastic dough (dough should not be sticky).
- Transfer dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place for an hour; the dough should double in size.
- Divide the pizza dough into two balls and refrigerate for 1 hour on a lightly floured plate. Allow the dough to reach room temperature again before shaping. (The dough can be refrigerated for up to 2 days, though you should let it reach room temperature again before shaping.)
Hands-on Time: 15 minutes | Total Time: 1 hour, 15 minutes | Servings: 8 | Difficulty: Easy
- 10 cups (about 3 lbs.) Roma tomatoes, quartered
- 1 cup chopped yellow onion
- 4 cloves garlic, peeled and left whole
- 2 tsp. kosher salt
- 1 tsp. red pepper flakes
- 1 tsp. sugar
- ½ cup extra virgin olive oil
- ½ cup fresh basil leaves, chiffonade
- Heat oven to 450°F. Combine the tomatoes, onion, garlic, salt, pepper and sugar in a large casserole dish; toss with the olive oil.
- Roast 1 hour until tomatoes have softened. Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky. Stir in basil.
- Allow to cool completely before using. May be made 1 day ahead, covered and refrigerated until ready to use.
- Refrigerate leftovers.
Hands-on Time: 15 minutes | Total Time: 20 minutes | Servings: 4 to 6 | Difficulty: Medium
- Olive oil
- 1 prepared Whole Wheat Dough ball
- ½ batch Oven-Roasted Tomato Sauce
- 2 cups Italian cheese blend
- Lightly spray grill grids, then prepare the grill for medium heat. Lightly brush a large pizza pan or flat-sided nonstick cookie sheet with olive oil and sprinkle generously with cornmeal.
- Roll dough ball into a 15” circle and position on pizza pan; slide dough off pan onto hot grill. Grill until bottom is lightly browned (2- to 3 minutes).
- Poke dough with a fork in any puffed up places; flip over and add sauce and then cheese. Grill until lightly browned on bottom, about 2 minutes.
- Pull pizza over to indirect side of grill (where no heat directly touches bottom of pizza) and grill until cheese is melty, about 2 additional minutes.
- Place finished pizza onto pan to remove from grill. Cut and serve immediately.
Per serving: Calories 770, Calories from Fat 290, Total Fat 33g (51% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 1870mg (78% DV), Carbohydrates 102g (34% DV), Dietary Fiber 10g (40% DV), Sugars 22g, Protein 22g, Vitamin A 15%, Vitamin C 0%, Calcium 35%, Iron 4%.